Homemade ketchup in just 5 minutes - Super easy to make, rich in flavour and definitely healthier than the store-bought version. 

Probably the most famous tomato sauce in the world, ketchup is super versatile and can be used in a lot of different recipes.

Obviously, the best way to enjoy it is with french fries together with some good homemade mayonnaise.

An all-time favorite among kids and grown-ups, ketchup is a staple sauce for so many dishes, just think about chunky hot chips, hot dogs or burgers.

But have you ever tried making your own?

HOMEMADE VS STORE-BOUGHT

Store-bought ketchup contains some ingredients that I tend to avoid,  such as high-fructose corn syrup and a list of preservatives.

The homemade version, on the other hand, is cheaper and all about natural flavouring, ingredients and spices.

It really takes very little effort to make and tastes so much better than supermarket ones.

Some pretty good reasons to choose to make homemade ketchup over buying it!

TWO WAYS TO MAKE IT AT HOME

There are a lot of variations in the original ketchup recipe, which involve the use of various spices or different kinds of vinegar.

I try to keep it as simple as possible, using only a few ingredients and just the most basic spices.

Once you master the basics, it's easy to get carried away and try new ingredient combinations or add some fresh herbs, as I did in this spicy basil ketchup.

Over the years I've tried both the slow-cooked version, which remains a little bit thicker and the quick version, where you throw the ingredients in a blender and mix until smooth.

Although the latter is quick and effortlessly easy, the cooked tomato ketchup calls for canned tomatoes instead of the tomato paste and delivers much more flavour.

If you have a little more time on hand, give the slow-cook version further below a try, you won't be disappointed!

INGREDIENTS

To make ketchup from scratch you need 7 simple ingredients you most probably have in your kitchen pantry already.

• tomato paste: I use Italian double concentrate tomato paste.
• white vinegar: apple cider vinegar is also a good substitute.
• water: adjust water amount to reach your desired consistency.
• onion powder: you can add a little more for a stronger flavour.
• garlic powder: you can add a little more or leave it out according to your taste.
• cinnamon powder: if you're not a fan you can leave it out.
• maple syrup: you can substitute it with brown sugar or agave syrup if needed.
• salt & pepper: adjust salt and pepper seasoning after your blend all the ingredients.

NO-COOK QUICK KETCHUP RECIPE

If you're looking for a super quick alternative, go for the no-cook route, which calls for tomato paste and a little water instead of canned tomatoes.

I use this method every time I'm in a rush, it's mild in flavour, absolutely delicious and better than the store-bought version.

This easy ketchup recipe takes literally zero effort.

Throw all ingredients in a blender (you can use an immersion blender too) and blend until combined into a smooth texture.

I like to add a pinch of nutmeg and chilli powder at the end for a spicy kick, as I do for the slow-cooking version.

You can easily adjust the seasoning, by adding more garlic, maple syrup (or a pinch of sugar) or salt.

KETCHUP RECIPE (SLOW-COOK VERSION)

Total time: about 1 hour

Servings: 24

• 2lb (800gr) plum canned tomatoes, pureed
• 1 Onion, medium and finely chopped
• 2 tbsp Extra virgin Olive Oil
• 3 oz (80gr) brown sugar
• 1 tsp Salt
• 4 fl oz (120ml) white vinegar or cider vinegar
• 1 tbsp Tomato paste
• 1 tsp Cinnamon powder
• 1 tsp Black Pepper powder
• grated nutmeg and chilli flakes to taste

Step 1 - Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent.

Step 2 - Pour in the pureed tomatoes. Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.

Step 3 - Cook for about 40 minutes on very low heat, stirring often, until the sauce thickens.

Step 4 - Once it's ready, you can add nutmeg and spicy red pepper flakes according to your taste, to give your sauce a little bit of heat.

Step 5 - Then, simply blend all ingredients in a food processor or blender.

Step 6 - Pour your tomato ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.

Note: If you want to use fresh tomatoes, first boil them in water for 2-3 minutes, peel them and remove seeds and juice. Proceed with the recipe.

HOW LONG DOES IT KEEP IN THE FRIDGE?

Store your homemade sauce (both the slow-cooking version and the quick no-cook one) in an airtight container.

Place it in the fridge for up to 2 weeks. Mine usually disappear in less than a week!

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*!